Description
These Parmesan Garlic Pretzel Sticks are soft, chewy, and infused with rich flavors of garlic and Parmesan, perfect for dipping in a creamy cheese sauce. Enjoy a delightful snack that brings the cozy pub experience right to your home.
Ingredients
Scale
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups warm water (about 110°F or 43°C)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup baking soda
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon coarse sea salt (for topping)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (preferably whole milk)
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- In a small bowl, combine the warm water (about 110°F or 43°C), granulated sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Avoid over-kneading, which can make the pretzels tough.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it doubles in size.
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set aside.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 10-12 inches long, and shape it into a pretzel knot.
- In a large pot, bring 10 cups of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water, one at a time, for 30 seconds. This step helps develop the classic pretzel flavor and texture.
- Using a slotted spoon, transfer the pretzels to the prepared baking sheet. In a small bowl, whisk together the egg and 1 tablespoon of water, then brush the mixture over each pretzel. Sprinkle with coarse sea salt, grated Parmesan cheese, and garlic powder.
- Bake in the preheated oven for 12-15 minutes, or until golden brown. Keep an eye on them; they should be firm to the touch and have a lovely golden hue.
- While the pretzels are baking, prepare the cheese sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until bubbly and golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes. Add the shredded cheddar cheese, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Once the pretzels are baked, remove them from the oven and let them cool for a few minutes. Serve warm with the cheese sauce for dipping.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel stick with cheese sauce
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Be mindful of your water temperature when activating the yeast; too hot can kill the yeast, while too cold can prevent it from activating. If you have leftover cheese sauce, it can be stored for a few days in the fridge. Just reheat gently on the stove, adding a splash of milk to restore creaminess.